HERB CRUSTED SADDLE OF LAMB WITH WHITE WINE & MINT SAUCE

There’s something about Easter that sends people straight for a leg of lamb or shoulder… but hey, everyone always goes for that, right?

Meanwhile, the saddle of lamb sits there quietly, minding its own business. No fanfare, no fuss. Which is odd, because when you’re dealing with new season lamb, this is arguably where things get most interesting.

At Turner & George, the thinking is fairly simple. Start with the right animal, butcher it properly, and don’t overcomplicate things. The saddle fits neatly into that way of doing things. It’s a cleaner, lighter cut, with just enough fat to carry flavour, and when it’s rolled, it becomes an absolute gift to cook and carve.

No navigating bones, no guesswork, just neat, juicy slices.

It’s also worth saying that whilst lamb often leans towards being served pink, with a cut like this medium tends to be the sweet spot. It gives the fat time to do its thing and render properly, lets the flavour open up, and still keeps everything tender and succulent.

The rest follows naturally. A light herb crust to complement rather than dominate, and a white wine and mint sauce that lifts the whole thing without getting in the way. Nothing complicated, nothing showy.

Because when the meat is right, everything else just needs to fall into line.

Herb Crusted Saddle of Lamb with White Wine & Mint Sauce

Ingredients

For the lamb

1.5kg rolled saddle of lamb
2 tbsp Dijon mustard
1 small handful fresh rosemary
1 small handful fresh thyme
2 cloves garlic
Zest of 1 lemon
2 tbsp fresh breadcrumbs
Maldon Sea Salt and cracked black pepper

For the white wine & mint sauce

150ml dry white wine
1 shallot, finely chopped
1 tsp caster sugar
1 small handful fresh mint, finely chopped
100ml lamb or chicken stock
Knob of butter

Method

1. Prepare the herb crust

Finely chop the rosemary, thyme and garlic, then mix with the lemon zest and breadcrumbs. Season lightly and set aside.

2. Prepare the lamb

Take the saddle of lamb out of the fridge about 30 minutes before cooking.

Season well with salt and pepper, then spread the Dijon mustard evenly over the outside of the joint. Press the herb mixture onto the mustard so it forms a light crust.

3. Roast

Preheat the oven to 200°C.

Place the lamb on a rack or roasting tray and cook for:

• 40 minutes for medium-rare (internal temp approx. 53–55°C)
• 50–55 minutes for medium (internal temp approx. 55–58°C)

Once cooked, remove from the oven and rest for at least 10–15 minutes before carving. The temperature will continue to rise slightly as it rests. If during cooking, the crust starts to catch, just cover with some foil.

4. Make the sauce

In a small saucepan, gently soften the chopped shallot in a little butter over a low heat until translucent.

Add the white wine and bring to a simmer, reducing slightly.

Add the stock and continue to simmer until lightly reduced.

Stir in the chopped mint and finish with a knob of butter to give the sauce a gentle richness and shine.

Taste and adjust seasoning if needed.

To Serve

Slice the lamb into neat rounds and spoon over a little of the white wine and mint sauce.

Serve with spring vegetables, new potatoes or something equally simple.